Let's make some jerky.

http://i62.tinypic.com/21ahl54.jpg (blue please)

1 cup soy - shoyu
1 cup beer - Schells Maifest
1 small can of crushed pineapple - the whole thing including liquid
2-2.5 pounds of beef - bottom round roast - trim the fat
1/4 cup of brown sugar
1 tbsp - sesame oil
1 tbsp - black pepper
1 tbsp - 5 spice
1 tbsp - minced garlic

Mix all together and bring to a boil. Then let it rest to room temp. Slice in strips, 1/4" or less in thickness. Marinade in the mixture for at least 4 hours. Dehydrate for x amount of time - mine were under 1/4" so 7 hours worked for me. Pat with a paper towel.

Damn, son.

How much are those humidifiers?

+1 for using angus beef!

Dehydrator? You can get them for less than $50. Even Walmart sells them. Make sure you keep meat at the highest setting - mine goes to 155.

Lol, yeah. My homeboy makes some killer spicy jalapeno pepper jerky & my fave was teriyaki jerky.

VU. Thanks for posting the pic.

Hyvee! Phone Post 3.0

In Phone Post 3.0

WuDaddy - Hyvee! Phone Post 3.0

Did you see how they are testing out bars (as in watching a game and having a beer) at Hy-Vee?

For those that don't know, Hy-Vee is a midwest grocery chain that is pretty darn good.

Wait, so jerky typically isn't cooked? Do the acids in the marinade kinda do that for you?

I'm not complaining, I'll eat the fuck out of some jerky. Curious though.

I doubt a marinade does that much to beef, maybe chicken or sea food. Its just dried to doneness I think.

Ok, heres a link. It does help with the curing process.

http://en.wikipedia.org/wiki/Curing_(food_preservation)

Set it and forget it!